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Best Roasted Garlic Salsa Recipes

Best Roasted Garlic Salsa Recipes

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Roasted Garlic Salsa Shopping Tips

When shopping for chiles, consider this general rule: smaller peppers often pack more heat than larger peppers.

Roasted Garlic Salsa Cooking Tips

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

How to roast jalapeños for a authentic salsa recipe

Salsa is one of life&rsquos great creations in my house, it&rsquos the perfect seasoning for just about everything we eat. We love it on eggs in the morning, with our burger at lunch, a seasoning for dinner or as an appetizer for drinks on the patio.

This post may contain affiliate links which means if you purchase we might receive a small commission at no additional cost to you.

We have been trying to make the perfect salsa for years but something is always not quite right. This flavorful authentic salsa recipe was given to us by an amazing Mexican mama and has the flavor and heat that we have always loved. And she taught us how to roast jalapeños and that has made a world of difference in this recipe. We made our friend&rsquos mama&rsquos amazing salsa and the flavor was amazing. Who knew that roasted jalapeños would such make a world of difference? And we believe this roasted jalapeño salsa is the best we have ever tried to make.

Recipe Summary

  • 2 large tomatoes (1 1/2 pounds)
  • 1 medium white onion, halved
  • 3 jalapenos
  • 3 garlic cloves, unpeeled
  • 3 tablespoons fresh lime juice (from 2 limes)
  • Coarse salt and ground pepper
  • 1/4 cup chopped fresh cilantro

Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.

Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).

Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.

Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

Fire Roasted Salsa

Fire-roasted salsa is so easy to make at home, you will never buy another jar…ever!

My family is so crazy about this restaurant-style salsa I can’t seem to keep it stocked fast enough.

If you like restaurant-style salsa you will love this recipe even more. Spice up Taco Tuesday with this fresh-tasting homemade salsa!

Fire Roasted Salsa

It literally takes no time at all to make this salsa. The fire-roasted tomatoes add a perfect smoky flavor to this fresh-tasting salsa.

This salsa beats store-bought and Mexican restaurant salsa any day!

All you have to do is chop the onion, jalapeno, and garlic. Chopping the garlic cloves will help them process better in the food processor.

Place the tomatoes, onion, garlic, green chilies, cilantro, lime juice, jalapenos, salt, and pepper in the blender or food processor and give it a whirl or few.

Our Strawberry Shortcake is a great dessert for any meal!

For the best flavor store in the refrigerator for an hour or two to allow the flavors to combine

Quick And Easy Salsa

For real though, when killer salsa is this easy to make, there’s nearly no excuse to buy the premade kind. Well, maybe if you’re in Texas or the Southwest and have access to some pretty amazeballs jars of salsa. But for the most part as a general rule, jarred salsa is NOT COOL, BRO.

So here’s how easy this recipe is: roughly chop ingredients (and I pretty much mean, cut in half and that’ll do), put on tray, roast, toss in blender, blitz. Ridiculous.

The “blackening” of the vegetables is optional, but does help to give a fire roasted flavor and appearance. It’s quick and easy to do in the broiler. You can use this fresh salsa on everything. Tacos, dipping with tortilla chips, as a fresh condiment with steak… it’s pretty versatile. Try putting some on scrambled eggs for breakfast, wrapping in a tortilla and voila – breakfast burrito!

Roasted Red Jalapeño Salsa Recipe

I love reading your emails, and above all, I love being able to answer your questions and send you the recipes you’re looking for. Sometimes, however, I get emails where people ask me about a particular recipe for a meal or salsa they had at a “Mexican” restaurant, and unfortunately, I might not be able to answer their question. The reason for this is that every single cook can make a dish in their own unique way, adding one or more ingredients to a classic dish, and only that person may know.

These types of changes also apply to salsas. There are several techniques for making salsas, like when they are boiled, roasted, fried, raw, chopped, or blended (or a combination of these). The ingredients also change, and salsas can use one or many types of dried peppers, fresh peppers, tomatoes, seeds, spices, and herbs. That’s the beauty of cooking: mixing ingredients and using different cooking methods to obtain a delicious end result.
You can grab the ingredients in the following list and either boil them, blend them raw, roast them over charcoal, under the broiler, or grill them. Make it your own way and enjoy!

How to make Roasted Red Jalapeño Salsa Recipe



  • Place the peppers, tomatoes, and garlic clove on a hot griddle. Roast all for about 2-3 minutes per side until they are well roasted. The garlic will take less time to roast, about 2 minutes, so remove and let the tomatoes and peppers finish roasting. (Please check the ingredients list below)
  • Once all of these have been roasted, wrap them in aluminum foil and let rest for 5 minutes. This will allow the remaining heat to finish cooking through the ingredients.
  • Add the garlic clove, tomatoes, and peppers to your blender or food processor pitcher. Process until you have a chunky salsa. Season with salt, and let it cool for about 5 minutes before stirring in the chopped onion and cilantro.

Enjoy with grilled meats or over tacos.

An Easy Recipe For Fresh Salsa

To kick off the start of the week in a good direction lets do something easy that reaps a big reward. Who doesn&rsquot like salsa? Most of the time when you buy salsa in the grocery store it has sugar, high fructose corn syrup, tomato paste, and all kinds of extra stuff to make it taste the way it does. In my option there is nothing better than fresh made salsa or pico de gallo. This Homemad Roasted Tomato Salsa has a little bit of a kick from the jalapeño and seeds we keep and then a hint of sweet from the red pepper. It is delicious!! In fact, I kept sticking chips in the blender to eat it as I was making it. I have no self-control. 🙂 Let&rsquos see if you do?


  • 8 large tomatoes, divided
  • 3/4 cup vegetable stock
  • 1 medium white onion, quartered
  • 1/2 cup cilantro, chopped
  • 1-2 jalapeños, seeded, roughly chopped
  • 1 tbsp garlic, minced
  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • kosher salt, to taste


Preheat your Yoder Smokers YS640 pellet grill to 450°F, set up for direct grilling, with GrillGrates. Grill 6 of the tomatoes, whole, until the skins are blackened. Also grill the onion quarters to achieve nice grill marks. Remove from the grill.

Dice the remaining two tomatoes, and the grilled onion quarters. Add all ingredients to a food processor and process until you reach the desired consistency. Taste and adjust seasoning, as necessary.

What should I serve with Homemade Salsa?

Homemade Salsa isn’t just for chips! It is meant for all your favorite Mexican foods such as:

  • Tortilla chips
  • Nachos
  • Tostadas
  • Tamales
  • Chilaquiles
  • Huevos
  • Beans

  • 1 ½ pounds boneless pork top loin roast
  • 4 cloves garlic, peeled and cut into thin slivers
  • 1 teaspoon kosher salt or sea salt
  • ½ teaspoon freshly ground pepper
  • ½ cup cold water
  • ⅓ cup chopped fresh Italian parsley
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro
  • 1 fresh serrano chile pepper, stemmed and finely chopped
  • 1 teaspoon finely shredded lemon peel
  • 4 teaspoons lemon juice
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt or sea salt
  • Pinch of crushed red pepper

For pork, preheat oven to 425 degrees F. Using the tip of a sharp, thin-bladed knife, make small, 1/2-inch-deep slits all over the pork loin. Using the blade of the knife as a guide, slide a garlic sliver into each slit. Season the loin with salt and ground pepper.

Place the loin on a rack in a shallow roasting pan. Roast, uncovered, for 50 to 60 minutes or until a thermometer inserted into the center of the loin registers 150 degrees F.

Meanwhile, for salsa, combine the water, parsley, olive oil, cilantro, serrano pepper, lemon peel, lemon juice, garlic, salt, and red pepper in a small bowl. Stir to combine. Let stand at room temperature for 10 minutes before serving.

Transfer the pork loin to a cutting board cover with foil and let stand for 10 minutes. The temperature of the meat after standing should be 160 degrees F. Cut the loin crosswise into 12 slices. Divide the slices among six serving plates. Top with the salsa.


Step 1

Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.

Step 2

Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.

How would you rate The Only Salsa You Need?

Can I can this recipe as is with water bath?

This really is the only salsa recipe. Broiling the tomatoes, peppers, onions, and garlic gives so much depth to the salsa. Perfectly balanced.

This is absolutely my family’s favorite salsa for me to make. Especially this time of year with all of the fresh peppers and tomatoes at the farm stands and farmers markets. It’s easy, flavorful, and my husband considers it restaurant quality. I’m wondering, since all of the ingredients are cooked, if this salsa could be successfully frozen? Because it does make quite a lot. Anyone have any thoughts?

I definitely plan to make this again, tweaked to my tastes. I agree with the past two reviewers, in my experience making salsa it just needs to sit for a day or so in the fridge for the flavors to hit really hard. I just made it though, and it's already delicious. Pretty sweet cause of the fresh tomatoes, but I like that. That was another idea I had. maybe that first reviewer used sub par tomatoes. I used some we grew and it's **chef's kiss** I added some pickled jalapenos (is this offensive?? I just really love them??) to up the heat level in a consistent manner, and I also pulsed everything in a food processor cause I prefer a really smooth, not chunky salsa. It will be added into my salsa making repertoire for sure.

I agree with chmaine-- at the outset, it seems unfocused but a few hours later and this is one of the best salsas I've had, full stop. As far as spice goes, it seems to be like medium+ for normal palettes. I wanted to say this because I saw the one-star review and I feel like that was a fluke.

The key to salsa is letting it sit for a day in the fridge to meld those flavors together. Love the charring!

We did not care for this salsa at all. It's rather boring despite the charring. I don't know what it is, as the ingredients seem like theyɽ make a decent salsa, but it just doesn't work. Initially made it according to the recipe, then tried putting in some additional hot sauce, but it still falls short. Didn't even keep it.


  1. Austin

    It agrees with you

  2. Calin

    Hello everyone. I liked the post, give it 5 points.

  3. Dar-El-Salam

    Bravo, the phrase excellent and it is timely

  4. Hakan

    Let's Talk, I have something to say on this topic.

  5. Voodookree

    The biggest message

  6. Sagis

    Dear blog administrator, where are you from?

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